On Wed, 17 Aug 2016 16:05:50 -0700 (PDT), ImStillMags
> wrote:

>On Wednesday, August 17, 2016 at 3:02:20 PM UTC-7, wrote:
>> On Wed, 17 Aug 2016 10:36:36 -0400, Ed Pawlowski > wrote:
>>
>> >On 8/17/2016 1:36 AM, Sqwertz wrote:
>> >> On Tue, 16 Aug 2016 19:52:00 -0400, Ed Pawlowski wrote:
>> >>
>> >>> My daughter lived in Hawaii for a fre years and her in-laws still send
>> >>> some local goodies. She gave me a bottle of Hulu Huli sauce. It is
>> >>> very much like a teriyaki sauce.
>> >>
>> >> We have a new chain in town that does that Hulia Hulio chicken down by
>> >> the seaside called Pollo Tropical.
>> >>
>> >> Don't nuke poatoes. Simmer them and then fry or pan roast them. Or
>> >> nuke them up to temp and then roast them.
>> >>
>> >
>> >I have to work on that. In the past I've not been happy with the way my
>> >roasted potatoes come out.
>> >
>> >In this case, nuking and frying worked and was faster than simmering.
>>
>> The best roast spuds are done this way - par boil for ten minutes,
>> drain the pan then with lid held on tightly, shake the pan about so
>> the spuds have a rough time.
>>
>> Place in roasting dish that already has hot fat in it, from preference
>> drippings from previous roasts, if not, lard is good though it does
>> not give as much flavour. If you use lard, store it away afterwards
>> in the fridge for next time. Place the dish in a hot oven, about 400
>> deg, turn occasionally and serve when browned and crisp.
>>
>> The shaking in the pan roughs up the outside of the spuds and all
>> those roughed up bits turn beautifully crisp. Always had rave reviews.
>
>Yes. That's the British way to do roasted potatoes. And it has become my favorite. I love the very crisp outside and the creamy tender inside. I like bacon fat the best.
>
>
Or duck fat